Wednesday, March 19, 2014

Crispy Salmon by Gordon Ramsay

A while back, I was looking for a better way to make salmon and came across this video of Gordon Ramsey preparing his Crispy Salmon.  If you skip to about 2:07, that's when he starts making the salmon.  

I've since seen some paleo recipe bloggers copy Ramsay's technique which is so simple it's genius.  But will it work in my kitchen? Let's see.  

I started by putting some 1/2 inch deep slices into the salmon fillet.  I tried to roll mine like he does but had limited success. Don't worry if you accidentally cut through the full depth of the salmon when making these slices.  

I sprinkled salt and pepper into the slices and drizzled some olive oil on top of the fillets.    

Next up, heat some olive oil in a sauté pan.  When oil just starts to smoke, carefully add the salmon skin side down.  Once the salmon is in the pan salt and pepper the flesh side.  

After that, "leave it" he says.  Do not touch it.  Watch the side of the salmon for the color to change. When the color has changed 2/3 the way up, flip the salmon.  It will take 4-5 minutes he says.  

Sorry for the lighting, but I think you can see the color change still.
I don't have a fancy "fish slice", but my regular turner worked just fine to give my salmon it's only turn.  Once turned to the flesh side of the fillet, tilt pan and let olive oil cook the "bum" (the thicker end) of the salmon.  

I didn't turn mine back over as he did as I was ready to eat the salmon with my Chinese Broccoli. 

Accessibility & Cost of Ingredients:  I tend to get salmon when it's on sale.  The fillets I used were a part of a coupon deal at Whole Foods.  Good quality salmon isn't cheap, so get what you can afford when you can.  

Preparation & Cooking Time:  I didn't set a timer, but it really only takes about 15 minutes max to prepare and cook the fish.  

The Paleo Review:  Thumbs Up!  I would gladly present this salmon (and Chinese Broccoli) as exhibit A as to how quick, easy, fresh and flavorful paleo cooking can be.  But you don't like the skin?  Have you tried it crispy?  If you haven't, give it a try this way, I bet you will. Just think of the nutrients you'll get from it.  

I usually get enough salmon for two portions, so just for the sake of trying, I cooked both using this method in a large skillet at the same time to see if it could be done, and yes, yes it can.  

Breakfast and lunch ready to go.

I want to figure out how to do the tomatoes at the end of the video. I've looked for what leaving the "pilot light" on in my contractor grade oven would be and my best guess would be to leave it on its lowest setting.  I'm not comfortable leaving my oven on at any temperature over night.  I think this recipe from NomNomPaleo is probably close to what he does in the video.  I might give it a try.  

What's your favorite way to prepare salmon?  Skin on or skin off?